Bayberry (Yangmei) Wine

Why people make this wine

Fresh bayberry (yangmei) comes into season cheap and bright, but many people find it too tart to eat much of — and old-timers warned that eating a lot could stir up sores. Turned into wine, though, it becomes a gentle, pleasant thing: traditionally associated with supporting upright qi, harmonizing the stomach, and aiding digestion, and a small spoonful is said to help with food that won’t settle, upset stomachs, and the achy, run-down feeling of overwork. The sweet-tart wine is lovely sipped neat or used in cooking.